Tuesday, April 26, 2011

Potato & Veggie Sausage or Chorizo Crispy Dinner Tacos

Despite my picture....Yum, yum, yum, yum, yum, yum, yum. (Please understand that we don't get to eat dinner until 8 most nights, so the lighting is AWFUL and my pictures are thus awful!). They say necessity is the mother of invention. They are right. This has been dinner for a couple nights and it's a keeper. I like the variety from beans now and then...We even used a pre-made guacamole from Costco--it's not the greatest, but it's wonderful when mixed with a couple teaspoons of light sour cream, juice of one lime, some extra salt & pepper, and chopped cilantro. Then it's like a guacamole topping.

If I were making these for breakfast, I'd stir in a couple of whipped eggs in the last few minutes of the potato/onion mixture. Otherwise, these would make a delicious lunch or dinner. 


Makes ~8 servings 

  • 1 large potato, peeled and diced small (or two smaller potatoes)
  • 1 large onion, diced and divided
  • ~1 cup water (read directions first)
  • salt and pepper to taste
  • 1/4 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 3 cloves garlic, minced 
  • 4 Morningstar Farms brand sausage patties, crumbled (or 1 link of incased large soy chorizo--peel off the plastic wrap--try a Yves or a Trader Joe brand)
  • handful of cilantro, chopped
  • Crispy corn tortillas--the shaped stand-up ones (Trader Joe's makes great ones in a pack of 12)--you will probably use about 10 or so...depending on how much you fill them

 For taco toppings--use all or any you prefer:
  • salsa
  • sour cream
  • guacamole or chopped avocado
  • extra cilantro
  • shredded lettuce
  • diced tomato
  • olives
  • shredded cheese

In a large saucepan over medium heat, heat about a tablespoon of olive oil. Add potatoes and the diced onion and cook until lightly browned. Season with salt and pepper, spices, and minced garlic cloves. If needed, add water in 1/8-1/4 ounce increments so that it prevents the potatoes from sticking to the pan and also so that less fat is used. Cover with a lid--it will ensure quicker cooking. Cook for several minutes until the potatoes are fork tender.
Add the crumbled sausage patties OR soy chorizo to the pan and saute for a few minutes until the ingredients are hot and browned all over. Mix in the cilantro.

NOTES: vegetarian meat is pre-cooked and not raw like meat--so it's ok to add them in later (If you have never worked with soy chorizo before, you will need to cut off one end of the plastic casing and squeeze the "meat" out of it into your pan. It resembles ground taco meat and is orange/red in color.). If using real sausage, add it in much earlier so to ensure even and thorough cooking.

When everything is heated through, remove the mixture from heat. Spoon the potato/sausage or chorizo mixture onto warmed corn tortillas and top with salsa, guacamole, lettuce and extra cilantro, etc.

Serve warm. You will be very happy :)

1 comment:

  1. Anca, this looks delicious! It's really hard to find time to cook with learning how to adjust to two kids, but when I find time, I want to try so many of your recipes! Yum :) -Holly